Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenie's copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still," explains Dennis McBain, Balvenie's coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation."McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry. Chewy with tropical fruits, passion fruit and mango come to mind in particular, with a little peach. Sugar cane, molasses then some citrus in a subtle way and it’s also laced with golden honey. Finish2: Unfortunately I preferred it before, because that metallic note (rum?) hangs on, with some green lime. Still fairly light, but I think less balanced. (The earlier cocoa-exhale is now more like wheat bread.)

In 1892, work commenced on Balvenie New House, an 18th-century mansion, to transform it into a distillery, and a year later, in May 1983, the first Balvenie single malt was distilled. This is an apparently relatively new addition to this distillery's standard range (I think since around 2010). It is a blend of 12 year old malts matured separately in ex-bourbon and ex-Oloroso casks, which are finished together for a further two years in ex-Carribean rum casks (the rum in the casks is itself a combination of select West Indian rums blended by Malt Master David Stewart). The finish is long and rather subtle, dry but not bitter. Occasionally I notice a hint of something like ginger as it fades. Maintains a solid grip on the mouth.Harmony: yes, this works, mostly from the balance of sweetness from rum cask balanced against sour tartness of barley citrus. Score: 22/25

They age the whisky for 14 years in traditional oak casks and then finish it off in casks that used to contain Caribbean rum. I do like a good rum from time to time so this was quite appealing to me and I was expecting some extra sweetness and fruity notes. Like the nose, the sweetness takes a bit of time to really arrive in the mouth. Unlike the nose, water detracts somewhat here. But you get the same juicy, well-balanced maltiness, uncluttered by any peat or sherry or even rum, for that matter. It spreads across the tongue in stages, becoming increasingly sweet and then increasingly dry as the oak takes hold. This is not a fruity Speyside by any means. It reminds me more than anything of the fifteen year old Single Barrel Balvenie from years ago, and that is a very good thing. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Ripe red and green grapes, mango, the rum comes through a touch but also some port, and caramel in the mix as well. Nose: Quite light. Sugarcane and under-ripe nectarine, then some unsalted butter intensifying with time. Overall clean and fresh, not spicy.

What next?

Nose: Initially I’m getting a lot of fruit, plums, raisins, bananas, oranges, sultanas and sour apple. There is a decent amount of oak floating around. As well as an off putting varnish type aroma, which I always seem to notice in rum. With water some light floral notes appear. As it continues to open up the sweeter vanilla and caramel show up but I still found this to a more fruit heavy bouquet.

The nose has a scent of rum, unmistakenly and not very surprising. Malt sweetness and I also get a whiff of Oloroso (which is strange as I believe this is only bourbon cask and rum cask, but it's there anyway). Papaya... some Tropicana and wet dark ebony wood. Some roasted/toasted elements in there, can't really pinpoint it. Bit of dark marmalade seems to be a common thread in the Balvenie for me. My first bottle of the Caribbean Cask was a congratulatory gift from a friend upon the birth of my daughter. Everyone I shared it with at the time drank it neat and loved it, and I've bought two bottles since. There have been visits from friends where literally the first words out of their mouths as they enter the house have been, "Do you have the Caribbean Cask?" It is easily one of the smoothest whiskeys I've ever had, and many others have echoed this sentiment. The following indicators should be taken as only a guide and not a set of hard and fast rules. Some "premium" whiskeys really are quite terrible, while some mass market products are good enough to pour into a decanter and serve to the Duke of Edinburgh. A+: A masterpiece and one of the ten best whiskeys of its type. Above five stars. The Balvenie 14 Year Old Caribbean Cask Single Malt Scotch Whisky is aged in traditional oak casks for a minimum of fourteen years. Following its initial beautyrest, the Scotch whisky is double-barreled, or finished, in casks that were previously used to mature a Caribbean rum. While Scotch whiskies are traditionally finished in port or sherry casks, only a select handful of whiskies are finished in rum casks, as they impart more tropical flavors to whisky as compared to wine casks, and contribute to a more unique flavor profile. To make The Balvenie 14 Year Old Caribbean Cask, David Stewart MBE takes whisky that has spent at least 14 years in American oak ex-bourbon barrels oak casks, before transferring it to casks that once contained Caribbean rum. This allows the first casks to slowly impart the familiar flavours of The Balvenie - that characterful taste of vanilla and smooth rich honey. The result is an exceptional single malt whisky, acquiring the traditional smooth, honeyed character of The Balvenie, married with notes of toffee, a hint of fruit, with a warm, lingering finish.Balvenie 14 year old Caribbean Cask gave me mixed emotions with it's rum-like dryness and sweetness. It was like a roller coaster ride of good and not that good aromas and taste. Few days before tasting Balvenie's 14 year old Caribbean Cask, I had tried a sample of Ron Matusalem 15 year old Gran Reserva rum. The tastes of these two were very similar so I have to say that the rum influence is obvious in the Caribbean Cask. The nose needs some time and a bit of water to open, after which deliciously clean, fresh, vanilla- and citrus-infused malt emerges. A light milk chocolate note as well. Really gorgeous. Palate: This is more like it. Some very sophisticated baking spices lead us gently into a gentle sweetness. Cinnamon, nutmeg, malt, dates, white pepper, vanilla pudding, curdled milk, cereal, and some caramel. Revisiting my favorite brand once again, I’ll be reviewing the Balvenie’s 14 Year Caribbean Cask. My father asked me if I wanted to have a dram of this recently while I was visiting for dinner. Who I am to disrespect my elders? This is one of only a few whiskies my father has ever liked enough to buy for himself and I know exactly why. He’s got a bit of a sweet tooth so this is a perfect fit. Nose: Honey, vanilla, and malt dominate, with touches of apples, raisins, wood, and bitter tea. A wonderful, ever-evolving nose.